Butternut Squash Muffins

Perfectly sweet and perfect for anytime of the day, our butternut squash muffins will delight you!
Recipe courtesy of Chef Linda Duggan


  • 8 ounces Olivia's Organics Butternut Squash
  • 2 tablespoons olive oil
  • Salt & pepper
  • 1 cup all-purpose flour
  • 1/2 cup almond flour
  • 1/2 cup white sugar
  • 1/2 cup light brown sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon unsalted butter - melted
  • 1 large egg
  • 3/4 cup unsweetened almond milk
  • 1 cup walnuts - chopped
  • 2 tablespoons cane sugar


  • Preheat oven to 400 degrees.
  • Cut butternut squash into one inch pieces and place on a sheet pan. Drizzle with olive oil and toss with salt and pepper. Bake for 30 minutes. Remove and cool.
  • In a large bowl, combine the dry ingredients - both flours, both sugars, baking powder, salt and spices.
  • Into a stand mixer or blender, combine the wet ingredients - cooled squash, almond milk, butter and egg. Mix well.
  • Pour the wet mixture into the dry mixture, add the chopped walnuts and lightly mix together. Do not over mix.
  • Line the muffin tin with muffin liners and fill each 3/4 to the top. Lightly sprinkle the muffins with cane sugar. Bake for 20 minutes. Makes one dozen regular muffins. If making larger muffins, bake for 30 minutes.